Vegetable Spring Rolls

Demonstrated by: Eddie Flores, Jr., President of the Chinese Chamber of Commerce of Hawaii and President of L&L Hawaiian Barbecue.
Featured in the Honolulu Star-Advertiser on February 3, 2016.



Vegetable Spring Rolls

  • 2 cloves garlic, crushed
  • 1/2 cup onion, sliced
  • 1/4 cup carrots, julienned
  • 2 (10-ounce) packages bean sprouts
  • 1/2 cup finely chopped green onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup water
  • 2 tablespoons flour
  • 40 spring roll wrappers
  • Vegetable oil for frying


  1. In a saute pan, cook garlic and onion for 1 minute.
  2. Add vegetables and seasoning; cook for another 2 minutes.
  3. Place in a large bowl to cool.
  4. Make paste by combining water with flour.
  5. Place 2 to 3 tablespoons of filling on a wrapper.
  6. Fold nearest edge over fillings and roll.
  7. Fold and seal edges with paste.
  8. Heat vegetable oil in frying pan and fry spring rolls until both sides are golden brown.
  9. Soak up excess oil with paper towels and serve.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
250 calories, 12 g fat, 1.5 g saturated fat, 5 mg cholesterol, 550 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g sugar, 6 g protein


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